About this Show

[untitled]

NETWORK

DURATION
00:30:00

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San Francisco, CA, USA

SOURCE
Comcast Cable

TUNER
Channel 89 (615 MHz)

VIDEO CODEC
mpeg2video

AUDIO CODEC
ac3

PIXEL WIDTH
544

PIXEL HEIGHT
480

TOPIC FREQUENCY

San Francisco 5, Reiskin 2, Malik 1, Facebook 1, U.n. 1, Mmm 1, Heinicke 1, Spiller 1, Spoked Paprika 1, Smoky 1, Tomatoy 1, Us 1, Nolan 1,
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  SFGTV2    [untitled]  

    November 23, 2012
    3:30 - 4:00pm PST  

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solicitation rfi for the development of the system that will pull real-time information from all the dispatch services that will basically provide the framework for the creation of a universal app so that just as members of the public have said, people through an app, developed by third-party, would have his ability into all the taxis out there. i concur wholly but that is something absolutely needed, probably the single most important thing we need to do to strengthen our taxi industry. we have issued that rfi; responses were due on november 30th, we may have extended that a bit. the belief is that based on the information that we get,
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we may alter the requirement that we have for electronic data, the current deadline for which is december 31. we are requesting your authorization to extend the deadline for the collection of electronic data by two months, so we have an opportunity to refine what we have asked for. similarly extension for the same two months for the backseat monitors because we have not completed developing the standards for which the monitors need to apply. it's really a two-month extension. it doves tail with the structure that we are working to develop, creating the space for those apps to be developed. is extremely important. c>> and the rfi look like dispatch information, but the
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information we are in looking is not just the dispatch center but the gps so we know where the cabs are. we are going from a bottleneck at the dispatch center, formerly with the phone, and upgraded with some degree by texting and apps, to a system where we know where all the cabs are, it will require regulatory changes. it is being done because director reiskin and staff are requesting information for more major and significant change. since i'm going -- let me say this, -- i think the transition from prop k to a leased medallion systems complete. it was painful. i appreciate people showing up
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and telling us their personal stories. it affected how we did things. we now have a pretty robust a transition system that will get us 300 people down the list. there are people bitter about the transition. there are people in the room that i respect very much that thinkg that prop k is a better way to go. the next challenge is how to address commissioner maguires points? how do we regulate the service? it will benefit the customers and drivers by revitalizing the industry getting a lot of money back into it. there are lots of things that we can do. i will take this time to say,
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at our next board retreat i would like to dedicate time to taxis. it has taken us a long time to make the regulatory changes that we make today in a few meetings and now we are poised to make service changes. i councilman director reiskin to conclude this early in his term; there are a lot of things that can be done ranging from the proposal to close market street so the cabs can have a corridor that can use to a -- ranging to stealing from some of the best ideas from uber which we had before but we did not have before such as dispatch premiums so when the driver picks up a call they get paid for the time spent dead-heading to a house. and bring it full circle to this item, some sort of dispatch system that brings us into line with what they're doing. i will tell you, the reason uber is successful is not
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because the lincoln town cars. they are reliable. now that we have a new medallions is in place, i applaud this, this is a technical step to much bigger step and i urge the board to change its focus to this. this is what we need to do not to help this industry. >> chairman nolan: this is an excellent suggestion about the retreat, jan. 29. i want to say publicly thank you director heinicke for your leadership; a lot of this is rough, personally directed to you. you have done a great job in bringing us to this point and i look forward to your leadership going forward. this is to extend the deadline. that's all. a motion and second.
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do we have people who want to speak in moving the deadline? >> good afternoon. -- malik again, long-time driver. moving the deadline is fine with me. directors, you missed me by this much, to accommodate drivers like me you need to increase the number to 350. my position is 542. i have been driving for 24 years continuously. on the list 14 years,thank you for the years of my service, that is not enough for my family. -- i was promised a peak-time medallion.
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in the end they missed the again. why am i being so hated? what am i doing wrong here? why am i not heard? it's not fair! i protest! i protest! i protest. you forsake me. you pushed me against the wall to take legal action against youand sfmta staff.
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if i have to do it alone, i'm going to do it.
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>> hello. you're watching the show that explores san francisco's love affair with food. there are at least 18 farmers markets in san francisco alone, providing fresh and affordable to year-round. this is a great resource that does not break the bank.
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to show just how easy it can be to do just that, we have come up with something called the farmers' market challenge. we find someone who loves to cook, give them $20, and challenge them to create a delicious meal from ingredients found right here in the farmer's market. who did we find for today's challenge? >> today with regard to made a pot greater thanchapino. >> you only have $20 to spend. >> i know peter it is going to be tough, but i think i can do it. it is a san francisco classic. we are celebrating bay area food. we have nice beautiful plum tomatoes here. we have some beautiful fresh fish here. it will come together beautifully.
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>> many to cut out all this talk, and let's go shop. yeah. ♪ >> what makes your dish unique? >> i like it spicy and smoky. i will take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking
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forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello.
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anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this broth with great flavor. but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the city farmer's market in san francisco. thank you for joining us. tell us a little bit about the organization. >> we're 30 years old now. we started with 14 farmers, and it has grown out to over 80. >> what is the mission of the organization? >> this area has no grocery store spiller it is all mom-and- pop stores. we have this because it is needed. we knew it was needed. and the plaza needed somebody. it was empty. beautiful with city hall in the background. >> thank you for speaking with
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us. are you on the web? >> yes, hocfarmersmarket.org. >> check them out. thank you. >> welcome. the dish is ready. >> it looks and smells amazing. >> thank you. it was not easy to meet the $20 budget. i checked everybody out and found some great produce. really lovely seafood. i think that you are going to love it. >> do not be shy. cyou know this can run you $35 to $45 for a bowl, so it is great you did this for $20. >> this will feed four to six people. >> not if you invite me over for dinner. i am ready to dig in. >> i hope you'll love it. >> mmm.
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>> what do you think? >> i think i am going to need more. perhaps you can have all you want. >> i am produce the that you have crushed this farmer's market challenge by a landslide. the first, we're going to have to tally of your shopping list and see what you actually spend that the farmer's market. >> and go for it. >> incredible. you have shown us how to make super healthy, refresh chapino from the farmers market on the budget, that for the whole family. that is outstanding. >> thank you peter i am glad that you like it. i think anybody can do it. >> if you like the recipe for this dish, you can e-mail us at sfgtv@sfgov.org or reach out to sfgtv@sfgov.org or reach out to us on facebook or twitter and we
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